In a medium sized bowl mix together graham cracker crumbs, heavy cream, Nutella, chocolate, and butter until cohesive. Add additional Nutella if needed. Press mixture onto the bottom and sides of a 9 inch pie dish. Chill for about 30 minutes or until ready to proceed.

Put chopped chocolate and butter pieces in a large bowl. Place cream, coffee ground, and 2 Tablespoons water in a medium sauce pan. Bring to a boil over medium high heat. Watch carefully because it will bubble up quickly! As soon as the mixture boils, remove the pan from the heat, cover it, and allow to steep for 5 minutes.

Strain the cream mixture through a fine mesh sieve into the bowl of chocolate. Stir until chocolate is melted and smooth and no chunks remain. Pour chocolate mixture over the graham cracker crust. Chill until set, about 1 hour.

Place egg whites in the bowl of an electric mixer. Beat egg whites on medium high speed until light and frothy. Add the sugar in 4 additions, beating well after each addition. Scrape down the bowl as needed. Continue to beat egg whites on high speed until they are glossy and hold a stiff peak.

Spoon meringue over chocolate filling and swirl or smooth. Serve immediately or chill for up to 8 hours.